I want Chef John Doherty to adopt me. He is the executive chef of Black Barn on the northern border of Madison Square Park. Yesterday I watched as this man coordinated service along with serving dishes, busing tables, and pouring champagne. He spoke with a confident smile on his face to everyone. He confided in me that he doesn't often like being out in the front of house, out of fear that he is "intruding" upon the guests. I call bullshit. The guy blew us away with his kindness, professionalism, and cooking skills.
Doherty was the former executive chef of the Waldorf Astoria for 23 years. He opened Black Barn less than one year ago. The space is nothing short of breathtaking. It resembles a barn, in the most chic and hip sense. There is a bar & cocktail area in the front, and down a short hallway the space opens into a sprawling dining room with a large open kitchen. You’ll find private event spaces on every level ranging from a large open mezzanine space to a stunning private wine cellar. The decor straddles elegant and urban. Rustic details are all around; rakes and buckets hang from the exposed wooden walls. Every details has been thought of from the 3 styles of custom leather chairs, to napkins specific to their dining room, to the wine list where they refuse to have something as gauche as prosecco. I secretly hope they go out of business so that I can just go live there.
I've had the pleasure of dining at Black Barn for breakfast, brunch, and dinner (lunch is available as well). The menu is farm-to-table inspired with dishes that are seasonal and modern. The ingredient list features local producers, lots of vegetables, and dishes meant for sharing. Every plate is assembled thoughtfully and cooked well. Each time I go I can't believe how much care is put into each component of a dish. They even have 2 chef’s tables in the heart of the kitchen where you can dine on a special coursed out menu. They hit the mark on service, food, and ambiance. Here's what we had:
Housemade Pastries- Bacon-Cheddar Biscuit, Croissant, Chocolate-Apricot Coffee Cake, Vegetable-Goat Cheese Focaccia, Kouign-Amann, Seeded or Plain Bagel
Apple + Almond Filled French Toast - cornflake crust, vermont maple syrup
Egg White Frittata - mushroom, spinach, goat cheese, roasted tomato
House Made Granola - berries, vanilla greek yogurt
Steel Cut Oatmeal Brûlée - strawberry coulis
Vegetable Goat-Cheese Focaccia - poached egg
Buttermilk Pancakes - strawberry-white chocolate, vermont maple
Avocado Toast - tomatoes, baked ricotta, poached egg
Smoked Salmon Tartine - poached egg
Spicy Pork Sausage Sandwich - fried egg, cheddar
Quinoa + Almond Milk Porridge – apricots & almonds
Corn Cakes + Chorizo - black beans, poached egg, cheese, cilantro cream
Fried Chicken, Rosemary-Parmesan Waffle - Vermont maple butter sauce
Flatbread
Grilled Burger- fried egg, jalapeno, pork belly, pawlet cheese, BBQ sauce, parmesan frie
